Demand of gelatin for food and pharmaceutical application is increasing because it is one of the most widely used food ingredients. Fish gelatin represents one of the important types of gelatin from other sources other than mammalian gelatins and it may thus be considered as an alternative to mammalian gelatin for use in various food and pharmaceutical applications. The main objective of the st...

We report a simple, effective and green way for the fabrication of gelatin-graphene-like BN nanocomposites for gas barrier applications. The reinforcement effect of graphene-like BN on the gelatin properties is discussed. The obtained graphene-like BN nanocomposites show good dispersion in the gelatin matrix and remarkable capability to improve the crystallinity and the barrier properties of ge...

In Bošković (2008a) I argue that there is a fundamental structural difference in the traditional Noun Phrase (TNP) of English and article-less languages like SC, which can be captured if DP is not even present in the TNPs in (2) (see also Fukui 1988, Corver 1992, Zlatić 1997, Chierchia 1998, Cheng and Sybesma 1999, Lyons 1999, Willim 2000, Baker 2003, among others for no-DP analyses of at least...

The Net Promoter Score (NPS) is, according to Reichheld, the single most reliable indicator of company growth, and many companies use this recommendation-based technique for measuring customer loyalty. Despite its widespread adoption by many companies across multiple industries, the debate about NPS goes on. A major concern is that managers treat NPS as being equivalent across customers, which ...

In the preceding paper it was shown that the attachment of tyrosine, tryptophan or phenylalanine peptides to gelatin converts it into a relatively powerful antigen. The serological specificity of these gelatin derivatives varied according to the nature and the length of the peptides attached. Thus the specificity of polytyrosyl gelatin (10% of tyrosine residues) and polytryptophyl gelatin (25% ...

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in du...

Most users of ordnance gelatin for ballistics studies are apparently unaware of the detrimental effects on this tissue simulant's properties caused by excess heating in reconstitution of the gelatin powder. Material published by the Gelatin Manufacturers Institute of America states that heating gelatin above 40 degrees C can be detrimental to its properties. The manufacturer of type 250 A Ordna...

1. The analysis of isoelectric gelatin by the Van Slyke method indicates 0.00040 equivalents of amino N per gm. gelatin. 2. If deaminized gelatin is prepared without heating, the product contains less nitrogen than the original gelatin by an amount equal to 0.00040 equivalents N per gm. protein. 3. Deaminized gelatin, prepared either with or without heating, contains no amino nitrogen detectabl...